Best Mexican Shredded Pork Loin

There is something special about pork in Mexican food. It just seems right. Don't get me wrong because chicken and beef are great. But pork is just soooo right.

I was going to try a pork shoulder but really I don't like dealing with that much fat. I know it is suppose to add flavor but I reallllly don't like fat. I regressed to one of my favorite recipes that I have been using for the last 3 years. Plus whole pork loins were on sell for $1.79 so why not.


This was originally a beef recipe 3 years ago. You can substitute a relatively lean beef roast cut into chunks if you want.

Rating: Always a 9. Very moist. Great taste. Low Fat and Low Carb both.


Tools: nothing special

Ingredients: (this makes 4 generous servings-easy to double and freeze)
2-3 lbs pork loin (a whole center cut loin is usually 5-6 lbs so half and freeze the other half)
14 oz can beef broth
3 T oil
2 T chili powder
1 t cumin (double it if you what hot)
1 t salt
1 chopped medium onion

Instructions:

1) Cut pork into four even slices across grain after trimming any easily removed fat. 

2) Heat oil in large dutch oven type pan. When hot, braise pork on both sides until golden. About 5 minutes per side. Move the slices a small amount about 15 seconds after starting each side to prevent sticking.

3) Remove from heat and remove pork. Add beef broth, onion and spices. Mix well and remove any fond on the bottom of the pan with a wooden spoon.

4) Reapply heat to medium and bring to a light boil. Add pork back in and decrease heat to low. You should have just a few bubbles.

5) Cover pan. Cook for 2 hours while turning over pork ever 30 minutes.

6) Remove pork to plate and allow to cool for 10-20 minutes.
7) Remove liquid to a bowl.

8) Hand shred the pork. It will fall apart but remove any fat that you can.

9) Place back in pan and add liquid back slowly. You usually will need all the liquid but sometimes it is about 20% too much. Also if any fat can be skimmed from the liquid, do it before adding back in.

10) Heat to serve.

Note: This can be used anywhere you use chicken or beef. You will love it.

Best Mexican Shredded Pork Loin

by DrDan at 101 Cooking For Two February-27-2010

There is something special about pork in Mexican food. It just seems right. Don't get me wrong because chicken and beef are great. But pork is just soooo right. I was going to try a pork shoulder but really I don't like dealing with that much fat. I know it is suppose to add flavor but I reallllly don't like fat. I regressed to one of my favorite recipes that I have been using for the last 3 years. Plus whole pork loins were on sell for $1.79 so why not. This was originally a beef recipe 3 years ago. You can substitute a relatively lean beef roast cut into chunks if you want. Rating: Always a 9. Very moist. Great taste. Low Fat and Low Carb both.

Ingredients

• 2-3 lbs pork loin
• 14 oz can beef broth
• 3 T oil
• 2 T chili powder
• 1 t cumin (double it if you what hot)
• 1 t salt
• 1 chopped medium onion

Instructions

1) Cut pork into four even slices across grain after trimming any easily removed fat. 2) Heat oil in large dutch oven type pan. When hot, braise pork on both sides until golden. About 5 minutes per side. Move the slices a small amount about 15 seconds after starting each side to prevent sticking.3) Remove from heat and remove pork. Add beef broth, onion and spices. Mix well and remove any fond on the bottom of the pan with a wooden spoon.4) Reapply heat to medium and bring to a light boil. Add pork back in and decrease heat to low. You should have just a few bubbles.5) Cover pan. Cook for 2 hours while turning over pork ever 30 minutes.6) Remove pork to plate and allow to cool for 10-20 minutes.7) Remove liquid to a bowl.8) Hand shred the pork. It will fall apart but remove any fat that you can.9) Place back in pan and add liquid back slowly. You usually will need all the liquid but sometimes it is about 20% too much. Also if any fat can be skimmed from the liquid, do it before adding back in.10) Heat to serve.Note: This can be used anywhere you use chicken or beef. You will love it.

Details

Prep time: 10 mins Cook time: 2 hour Total time: 2 hour 10 mins Yield: 4 servings

Updated

April 30, 2011